Gluten-Free Black Bean Brownies

No-Cook Gluten-Free Brownies

You don’t have to tell the kids the brownies you just pulled out of the oven are made with black beans, do you?

My husband Richard’s cousin, Jody, shared this recipe with me. She avoids gluten as do her parents and this is one of their favorite gluten-free treats.

Gluten, fortunately, is not an issue with me and I was skeptical that I’d like them. They were delicious, and I like the idea of a fiber-rich bean base.

Jody recommended I not over purée the beans, so tiny pieces of the bean skin can still be seen.

Recipe: No-Cook Gluten-Free Brownies

Ingredients

  • 1(15 1/2oz) can of black beans, rinsed & drained ( 1 1/2 cups)
  • 3 large eggs
  • 5 tablespoons unsweetened cocoa powder*
  • Pinch of salt
  • 1 teaspoon vanilla
  • ¾ cup white sugar
  • 1/4 cup chocolate chips, optional
  • 1/2 cup chopped walnuts, optional
  • Powdered sugar, optional

Instructions

  1. Preheat oven to 350˚.
  2. Purée the black beans, eggs, cocoa powder vanilla and sugar in a food processor (or blender) with a pinch of kosher salt.
  3. Stir in nuts and/or chocolate chips, if using. Pour into a greased 8×8-inch pan. Bake on middle rack of oven 30 minutes, or until an inserted toothpick comes out clean. Sprinkle with powdered sugar, if using. Let them cool completely before cutting.

*I used Drosté, imported from Holland

Copyright © Peggy Lampman’s dinnerFeed.

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